Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L)

Petzold, Guillermo; Caro, Marisa; Moreno, Jorge

doi:10.1016/j.ijrefrig.2013.05.007

Cited by 17 publications

(19 citation statements)

References 31 publications

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“…This solution was prepared by dissolving 2 g/100 g ascorbic acid, 1 g/100 g calcium lactate, and 0.5 g/100 g cysteine, and altered with NaOH to pH 7.0. According to the method reported by Petzold et al [25] , the blanching treatments were conducted at 65°C for 1 min in a liquid containing 1 g/100 g citric acid and 1 g/100 g ascorbic acid. These samples were placed over a plastic sieve for 5 min, and then, at room temperature, air-dry naturally for 60 min until the surface of the sliced cabbage was dried.…”

Section: Color-protecting Treatment and Blanchingmentioning

confidence: 99%

“…[62][63][64] Blanching promotes the breakdown of the organelles that contain chlorophyll, causing them to spread within the cell, making the pigment more susceptible to degradation. [25] Several studies reported that the deterioration of chlorophyll is restricted by thermal passivity. [63] In this work, processing the blanched samples by quick-freezing them at −18°C for 60 s, induced the degradation of the chlorophyll (39.4%).…”

Section: Morphological Characterizationmentioning

confidence: 99%

“…At lower storage temperatures, the color may be stabilized by the formation of metal-chlorophyll compounds, but the chlorophyll content does not provide a reliable prediction of color retention. [28] Research by Guillermo Petzold et al [25] indicated that a texture evaluation of cooked beans showed an insignificant decline in samples that were minimally blanched for 120 s, and a significant deterioration in samples that were over-blanched for 180 s compared to unblanched beans. Therefore, the quality of frozen food more closely resembled that of its fresh counterparts since the diameter of the ice crystals declined in conjunction with increased freezing rates.…”

Section: Sensory Acceptabilitymentioning

confidence: 99%

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Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Wang

Xing

et al. 2019

International Journal of Food Properties

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In this article, the influence of various cryogenic quick-freezing preservation methods on the quality and microstructure of cabbage (Brassica oleracea L. var. capitata L.) slices were investigated during a 28 d storage period. The results indicated that when compared to other methods, the microstructure of the cabbage slices that were frozen cabbage using dry ice displayed the least amount of modifications when stored. The content of chlorophyll, vitamin C (V C), and titratable acidity (TA) in these samples presented minimal changes at the end of storage, which were 1.5147 mg/g, 26.2 mg/100 g, and 0.2623%, respectively. Moreover, the samples exposed to dry ice freezing exhibited the highest content of total sugar that reduced following 28 d of storage. In addition, this combined treatment prevented textural changes in the cabbage slices. For these samples, the values representing the hardness, chewiness, springiness, and cohesiveness were 47.01 N, 14.54 N mm, 1.5147 mm and 3.363, respectively. Furthermore, dry ice freezing treatment could mostly retard the microbiological degradation of the cabbage slices. Finally, the sensory quality of samples treated with dry ice freezing scored 6.4 at the conclusion of the storage period. The samples that were frozen at −60°C displayed enhanced preservation properties, while the sensory quality scored only 5.2. These results indicated that dry ice freezing treatment and storage at −18°C could maintain the microstructure and nutritional quality of cabbage slices.

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Section: Color-protecting Treatment and Blanchingmentioning

confidence: 99%

Section: Morphological Characterizationmentioning

confidence: 99%

Section: Sensory Acceptabilitymentioning

confidence: 99%

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Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Wang

Xing

et al. 2019

International Journal of Food Properties

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“…Chlorophyll a represents around 77% of total chlorophyll content of pesto sauce of faba beans. Petzold et al (2014) showed that broad bean seeds (Vicia faba L) var. major cv.…”

Section: Effect Of Thermal Treatments On Total Carotenoids and Chloromentioning

confidence: 99%

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Klug

Collado²,

Martínez-Sánchez

et al. 2017

Food Bioprocess Technol

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Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85°C; 5 min) throughout 20 days at 5°C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage.

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“…Hal ini karena inaktivasi enzim saat blansir dapat mempertahankan warna selama penyimpanan 10,20,21 , tetapi blansir memiliki efek yang signifikan terhadap perubahan warna dan kualitas sensorik 22 , blansir pada rentang suhu 60 o C -100 o C menjadi penentu perubahan warna 23 . Inaktivasinya enzim karena adanya perambatan panas secara konveksi, yaitu panas yang dialirkan dengan cara sirkulasi 17 , menyebabkan perubahan struktur jaringan asal yang mengarah pada peningkatan porositas dinding sel yang akibatnya akan terjadi perpindahan massa dan ekstraksi senyawa fenolik 24,25 .…”

Section: Hasil Dan Pembahasan Organoleptik (Warna Aroma Dan Rasa)unclassified

Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

Antu¹,

Hasbullah²,

Ahmad³

2017

Jurnal Pasca

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Kelapa kopyor adalah salah satu jenis kelapa eksotik yang memiliki nilai ekonomi tinggi. Teknologi penyimpanan daging buah segar kelapa kopyor belum tersedia. Daging buah kelapa kopyor cepat mengalami kerusakan, yang ditandai dengan cepat berkembangnya mikroba pembusuk. Penelitian ini bertujuan untuk mendapatkan dosis blansir dalam memperpanjang umur simpan daging buah kelapa kopyor. Buah kelapa kopyor diperoleh dari populasi kelapa kopyor Kalianda Lampung Selatan, dan dikemas menggunakan kemasan plastik <em>polypropylene</em> (PP). Perlakuan yang digunakan adalah dosis blansing : 0 menit (tanpa blansir), 5 menit dan 10 menit suhu 75 oC. Daging kelapa kopyor di blansir pada suhu 75 oC selama 5 menit, 10 menit, dan tanpa blansir. Karakteristik mutu yang diamati adalah total padatan terlarut (TPT), pH, asam lemak bebas (ALB), total mikroba, indeks kecerahan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa blansir 10 menit mampu mempertahankan mutu hingga penyimpanan 7 hari suhu kamar. Hal ini ditunjukkan dengan nilai asam lemak bebas dan total mikroba masih dibawah ambang batas, serta hasil evaluasi sensori warna, aroma, serta rasa masih dalam kisaran suka.

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Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L)

Cited by 17 publications

References 31 publications

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

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